Crispy roasted honey Brussels sprouts and leaks are tossed with wild rice, kale, feta cheese and a honey orange dressing for the perfect side dish or meal!
These roasted Brussels sprouts and leeks are my everything right now.
I can eat an entire pan without blinking.
The crispy pieces of honey leek and Brussels sprouts are like candy to me. A salty, sweet addicting candy.
And I don’t even like Brussels sprouts.
The sad thing is that I am not exaggerating. I have to put away the extra roasted veggies or I will eat each and every last one, and then I will have no lunch for the next day.
This is such an easy side dish or, if you add a layer of spinach, shredded raw cabbage, and my favorite 10-minute chicken, it becomes the most fabulous salad! And I should know…
Because I’ve been eating this on repeat for several weeks now! I may have learned how to make unimaginable things out of sugar, but I still eat the same thing everyday for months on end. A tigress cannot change her stripes.
If you do double the recipe (and you totally should), you must use 2 sheet pans! If you over crowd your pan, you won’t get that amazing caramelized crunch.
And that, my friends, is the very definition of sadness.
The keys to success here are making sure you cut the Brussels sprouts into small enough pieces so that the leeks don’t burn before the sprouts cook; not over-crowding your pan, so you get those nice crispy pieces; and tossing the hot sprout mixture with honey right after removing from the oven. Mmmm honey.
You are going to love this easy, healthy, filling meal. Promise.
Because I wouldn’t eat it everyday if it weren’t phenomenal. Just sayin’.